Recipes By Rich: Too Soul Tea Honeybush Flank steak May 28 2014

Too Soul Tea Honeybush Tea Flank Steak with Sichuan Peppercorn

With this dish, you will deliver to your delighted guests, awesome flank steak with a floral zing from the Sichuan Peppercorns, accented with the Too Soul Tea marinade bringing with it sweet, tangy floral notes. A pleaser for the steak lovers.

Ingredients:
1lb flank Steak
4-5 tsps Too Soul Honeybush Tea
¼ Red Onion
Sichuan Peppercorns
Olive Oil
8 oz. Balsamic Vinigar
Salt
Corn or Potato Starch as needed

Recipe:
To prepare a marinade for the flank steak.
Bring 4 cups of water to a boil and add 5-6 teaspoons of Too Soul Tea Honeybush Tea. Let cool leaving tea in the liquid.
Finely dice the 1/4 red onion
Place flank steak in a shallow baking dish, add red onion and cover with tea leaving tea in the marinade. Reserve the marinade.
Let steak marinade 4-6 hours or overnight covered in the refrigerator.
Remove meat and allow to return to room temperature. Pat dry and rub with olive oil.
Sprinkle with Salt and generously season with ground Sichuan Peppercorn

To prepare the sauce:
In a small sauce pot, reduce 8 ounces of balsamic vinegar to approximately 1/4 the volume or the consistency of pancake syrup.
Strain the marinade free of tea leaves and red onion.

In a separate pot, bring the marinade to a full rolling boil and reduce to approximately 1 cup.
Add 2 full teaspoons of the balsamic syrup you made to the tea reduction and whisk vigorously bringing to a boil. Add additional balsamic as needed but be careful not to overpower the floral notes of the tea.

Reduce mixture further and add cornstarch / water slurry as needed to thicken.

Prepare the grill:
Prepare gas or charcoal grill for medium high direct heat with space for indirect cooking.
Grill the flank steak on direct heat on both sides to produce a nice crust on the outside and then move to indirect heat. Follow normal cooking procedures to get flank steak to your desired temperature. Approximately 4-5 minutes per side for Medium.
Carve into thin slices against the grain of the meat.

Serve with the sauce. 

Have a steamed vegetable of your choice on the side with your favorite beverage and Enjoy!

Recipe conceived and happily tested by Rich Soucie